Yield: Serves 4 | Prep Time: 15 minute plus 1 hour marinade time | Cook Time: 15 minutes
My husband is often skeptical when I tell him that a salad can be a filling meal all on its own. When I made him this chicken salad recipe, he had to relent. With protein and so many different veggies, this is one of those salads that can shine all by itself.
INGREDIENTS
2 boneless, skinless chicken breasts
1 (16-ounce) bottle Asian toasted sesame dressing
1 tablespoon olive oil
1 head romaine lettuce, chopped (about 22 ounces)
1 (10-ounce) can mandarin oranges
2 tomatoes, cut into wedges
4 green onions, sliced on an angle
½ small red onion, halved and thinly sliced
2 celery stalks, chopped
¼ cup shredded carrots
Tuxedo sesame seeds (mixed black and white), for garnish
DIRECTIONS
1. In a large bowl, combine the chicken breasts and ¼ cup of the Asian dressing. Allow them to marinate for up to 1 hour.
2. In a medium skillet, heat the olive oil over medium heat. Add the chicken to the pan. Cook for 5–7 minutes on each side until the chicken is cooked through. Allow the chicken to rest for 5 minutes before slicing into 1-inch strips.
3. To make the salad, toss the romaine lettuce, mandarin oranges, tomatoes, green onions, red onion, celery, and shredded carrots in a large salad bowl. Divide among four plates and top each serving with half a chicken breast on top. Top with additional Asian dressing and sesame seeds.